Mexican Beef and Bean Stew

Posted on | December 6, 2007 | No Comments

This is a delicious gfcf, gluten free recipe! It is also a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, corn free, and a South Beach phase 1 recipe. It could also be vegan/vegetarian by adding 1 extra can of beans, and not adding the beef.

Ingredients:

• 28 oz can crushed tomatoes

• 28 oz can diced tomatoes (we love the new petit-diced)
• 2 14-15oz cans beans – I like black beans and kidney or pink beans
• 1 small can chopped green chilis
• 2 cups broth or water
• 1 medium onion, diced
• 4 (or more) cloves garlic, minced or pressed
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 1 TBS chili powder (check seasoning and add more as needed)
• 1 TBS cumin (check seasoning and add more as needed)
• 3 shakes cayenne (about 1/4 tsp) – (check seasoning and add more as needed)
• pinch kosher salt
• 1 to 1 1/2 lbs lean beef, cut into bite-size squares (obviously, omit if vegetarian/vegan)

Method:
Toss everything into the crock pot. Cook on low for 6-10 hours. Serve with toppings such as guacamole, olives, corn chips (for the non-South Beach folks), or shredded 2% cheddar (for the folks who aren’t avoiding dairy). Mmmm…

This is a wonderful, warming, full meal in a bowl. yum.

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